Belgian Endive, Fuyu Persimmon, And Baby Spinach Salad With Honey Mustard Vinaigrette Recipe

Name: Belgian Endive, Fuyu Persimmon, And Baby Spinach Salad With Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable stock or water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon Asian sesame oil; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 tablespoon coarse-grain mustard; 1/2 teaspoon kosher salt; 3 tablespoons olive oil; 1 clove garlic, finely chopped; 2 heads Belgian endive, core ends cut off and leaves separated; 4 Fuyu persimmons, peeled and sliced; 1 small head frisee, trimmed and leaves separated; 1/2 pound baby spinach*; 1 (4-ounce) piece Parmesan cheese, room temperature; *1/2 pound baby arugula can be substituted.

Servings: persons

1/2 cup vegetable stock or water
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon coarse-grain mustard
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 clove garlic, finely chopped
2 heads Belgian endive, core ends cut off and leaves separated
4 Fuyu persimmons, peeled and sliced
1 small head frisee, trimmed and leaves separated
1/2 pound baby spinach*
1 (4-ounce) piece Parmesan cheese, room temperature
*1/2 pound baby arugula can be substituted.

1
In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
2
In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and saute until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
3
On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisee and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup vegetable stock or water, 1 teaspoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon Asian sesame oil, and more.

Yes, Belgian Endive, Fuyu Persimmon, And Baby Spinach Salad With Honey Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Belgian Endive, Fuyu Persimmon, And Baby Spinach Salad With Honey Mustard Vinaigrette

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